KTT and WFMW: Idiot Proof Recipe for Eggplant

As I'm working to use up fermented and leavened foods before Passover, I realized that I needed to use up about a cup of shredded cheddar cheese I had in the freezer. What I did with it was a cross between Eggplant Parmesan and pizza.

This recipe was our main dish for dinner tonight, but I could totally eat this as a snack.  It's pretty kid-friendly too.

Ingredients:

1 Eggplant
A little oil (I used olive, but type really is up to you)
~1.5 c tomato sauce
~1 c grated cheese (I used cheddar, but again, type doesn't matter much)
Parmesan cheese (optional)

Instructions:

1. Slice the eggplant into 1/2-inch thick rounds, and lay them out on a baking sheet. Brush them with a little oil, and pop them in the oven, close to the upper burner. Bake at 400 for about 10-15 minutes, until their clearly toasted on top, but not burnt. Remove from oven.
2. Ladle about a tablespoon or so of tomato sauce on each round. Don't worry about spreading the sauce over the slices, just a dollop in the middle will do.
3. Sprinkle cheese generously over each slice.
4. Put the baking sheet back in the oven. Broil at 400, close to the burner, for about 5 minutes.
5. Sprinkle with Parmesan cheese if desired, and serve.

This post has been linked to Works for Me Wednesday at We Are THAT Family and Kitchen Tip Tuesday at Tammy's Recipes.